Spicy Tofu with Green Vegetables and Noodles

• 1/2 teaspoon chili pepper flakes or red chili flakes
• 2 teaspoons soy sauce, tamari
• 1 tablespoon sherry dry
• 2 teaspoons sesame oil
• 8 ounces tofu pressed, cut into 1/4 inch slices
• 1/4 cup vegetable oil
• 1 tablespoon ginger fresh, chopped
• 1 each garlic clove, chopped
• 1 1/2 cup mushrooms sliced
• 2 each onions green, sliced on the diagonal
• 2 each celery stalks, sliced on the diagonal
• 1 each zucchini small, sliced
• 2 cups bok choy chopped
• 1 tablespoon soy sauce, tamari
• 1 tablespoon sesame oil
• 1/2 teaspoon chili pepper flakes
• 1 tablespoon cornstarch dissolved in 2 tb water
• 1 x oriental noodles as needed or rice

1. VARIATION: Serve over rice instead of noodles.
2. MARINADE: In a small mixing bowl, combine all the marinade ingredients (the first four ingredients).
3. Add the tofu and let it sit about 15 minutes.
4. VEGETABLES: Meanwhile slice all the vegetables and prepare the sauce by combining all the sauce ingredients in a small mixing bowl.
5. Heat the oil in a wok and fry the marinated tofu until it is golden on all sides.
6. Remove, place on paper towels and pat dry to remove excess oil.
7. Pour excess oil out of the wok.
8. Stir fry the vegetables in the order in which they appear listed above.
9. Be careful not to overcook.
10. At the last minute, pour the sauce over the cooked vegetables and add the tofu.
11. Mix gently.
12. Serve over oriental style noodles.
13. VARIATION: Serve over rice instead of noodles.

chili pepper, soy sauce, sherry dry, sesame oil, pressed, vegetable oil, ginger fresh, garlic, mushrooms, onions green, celery stalks, zucchini, soy sauce, sesame oil, chili pepper, cornstarch, noodles

Taken from recipeland.com/recipe/v/spicy-tofu-green-vegetables-noo-2177 (may not work)